Wash and dry a large amount of parsley (it greatly reduces in size once chopped). Tip: if you don’t have a lettuce spinner, hold the stems with one hand like a bunch of flowers and “slap” your bunch of parsley a few times on some kitchen towel to remove as much moisture as possible. Cut the stems off, leaving only the smaller ones. “Zap” the parsley a couple of times in a food processor or a grinder until evenly chopped (but not pulverised!!) and put in a lidded plastic container to store in a freezer.
Then, every time you recipe needs parsley, retrieve your little container out of the freezer and take the desired amount of parsley with a spoon. Replace in the freezer straight away.
Most herbs could be processed this way, except for plants like basil as the leaves are too delicate.